Each and every Thanksgiving, I seek for a pumpkin pie that I can passionately crave and enthusiastically eat, as opposed to the best way I’ve eaten it in the past: apathetically out of inexplicable vacation legal responsibility. As of late’s simple Vegan Pumpkin Pie is THE ONE!
Whilst I like maximum pumpkin recipes, particularly pumpkin cakes like Pumpkin Sheet Cake and Pumpkin Pecan Pie, my perspective towards pumpkin pie is…meh.
I check out a slice of conventional pumpkin pie annually simply to look if it’s progressed within the ultimate 12 months.
Yearly, I’m disillusioned by means of the entirety about it apart from for the whipped cream on best.
No longer this yr. THIS is the yr of vegan pumpkin pie (and Vegan Pumpkin Truffles!).
Vegan Thanksgiving
Want assist making plans your vegan Thanksgiving menu? Don’t pass over this choice of my most-favorite Vegan Thanksgiving Recipes.
5 Megastar Overview
“THE BEST vegan pumpkin pie I’ve ever tasted!”
— Lisa —
This vegan pumpkin pie breaks each unmarried pumpkin pie rule:
- Its filling is unbaked. This easy no-bake vegan pumpkin pie filling will get ready proper in a meals processor and calls for time within the oven. Merely combine, switch in your pie shell, and relax till set (similar to this Vegan Chocolate Pie).
- It’s naturally gluten unfastened, dairy unfastened, and, sure, vegan. With an almond flour crust and a pumpkin pie filling with out eggs or milk, it is a pie everybody at your desk can devour with gusto. You can also make it with graham cracker crust.
- It’s wholesome. The filling incorporates NO SUGAR (which means delicate, added sugar). Quite, it’s naturally sweetened with dates (like Vegan Cookie Dough Bars with Chocolate Chips).
- AND it’s unquestionably scrumptious. Even the staunchest pumpkin pie doubter (like myself) will adore this creamy, wealthy, completely spiced Thanksgiving dessert.
To summarize, this isn’t in any respect the pumpkin pie I anticipated to bake (or, on this case, because the filling is uncooked, to now not bake), however it’s one I’d fortunately inhale annually at Thanksgiving and plenty of days in between.
How one can Make Vegan Pumpkin Pie
As irony would have it, in my effort to create the easiest vintage pumpkin pie recipe, I landed on person who isn’t vintage in any respect.
Whilst it is probably not conventional (nor are those Vegan Brownies), this simple, no-bake vegan pumpkin pie might simply be the BEST pumpkin pie recipe of all time.
The Components
- Almond Flour. As I discussed, this pie has a gluten unfastened pie crust, a job I achieved by means of making the pie crust out of almond flour as a substitute of wheat flour. I like this crust as it’s simple and tastes like a large almond flour shortbread cookie.
- Vegan Butter. Makes this a vegan pie crust recipe with a texture this is comfortable and flaky.
- Sugar + Salt. Complements the flavour of the crust and provides simply the correct quantity of sweetness.
- Coconut Oil. Provides richness and is helping to make the filling creamy and easy.
- Pumpkin. No want to make your individual pumpkin puree (even if you’re welcome to experiment if you wish to make your vegan pumpkin pie from scratch completely). Simply seize a can of your favourite canned pumpkin puree.
- Medjool Dates. My secret to sweetening this wholesome pumpkin pie recipe (and Vegan Protein Bars) with none delicate sugar or brown sugar. I additionally love that they assist thicken the filling with out including cornstarch, tapioca starch, or arrowroot powder to the filling recipe.
- Almond Butter. Provides additional richness and creaminess to the filling.
- Spices. Some issues about vegan pumpkin pie want to keep vintage, and that features a pumpkin spice mix. A mix of cinnamon, nutmeg, and ginger completely spice this creamy, simple vegan pumpkin pie. Be happy so as to add a splash of cloves in case you please.
- Vanilla + Maple Extract. Enhances the mix of pumpkin pie spices and creamy pumpkin puree.
- Topping. A dollop of whipped coconut cream (made with complete fats coconut milk) is my go-to vegan selection for completing my slice of no-bake vegan pumpkin pie.
The Instructions
- Whisk in combination the dry elements for the crust.
- Pour within the melted butter.
- Stir then press right into a pie dish.
TIP!
Should you’d love to flute the sides, construct the crust up into an excellent, unfluted “mound” that circles the dish first, then use your thumb and palms to crimp as desired. On the other hand, you’ll be able to additionally depart it unfluted or crimp it with the tines of a fork.
- Blind bake the crust for 10 mins, then take away it from the oven and protect the sides with foil or a pie crust protect. Go back to the oven and bake till flippantly golden. Let cool.
- Pulse the dates in a meals processor till they shape a sticky ball.
- Upload the remainder filling elements.
- Puree till easy.
TIP!
This will likely take a number of mins, and you will want to prevent and scrape down the meals processor a couple of instances. You will have only a few small specks of dates last.
- Switch the filling to the crust and easy the highest. Kick back within the refrigerator till set, slice, and serve. ENJOY!
Garage Guidelines
- To Retailer. This pie is perfect served the day it’s made or as much as 1 day after. Stay refrigerated till able to serve. Leftovers of this pie past 1 day are nonetheless tasty, however I discovered the spices misplaced some pizzazz, and the crust softened greater than I’d have sought after for a primary affect.
- To Freeze. I don’t counsel freezing this pie. Upon thawing, the crust turns into soggy with this actual pumpkin pie recipe.
What to Serve with Vegan Pumpkin Pie
Really useful Equipment to Make this Recipe
- Pie Plate. I like that this pie pan is affordable but seems to be so lovely!
- Meals Processor. This one has been my depended on kitchen better half for a few years.
- Pie Defend. If you’re making pies ceaselessly, making an investment in an inexpensive pie protect is a profitable addition in your baking arsenal.
The Very best Pie Dish
Those ceramic 9-inch pie dishes are distribute warmth and bake calmly. They’re additionally oven- and dishwasher-safe.
This vegan pumpkin pie tastes as conventional because it must; it’s wealthy, creamy, enjoyable, and the easiest end in your Thanksgiving ceremonial dinner.
Ceaselessly Requested Questions
Whilst I’m in most cases excited by changing delicate sugar in recipes, that is one the place I felt the “actual” deal was once essential. The sugar performs an important function in now not simply sweetening the crust however making the crust golden, comfortable, and flaky. With that mentioned, if you need to experiment with different sugar choices, I’d love to listen to about your effects.
The trick to creating the most efficient vegan pumpkin pie is blending the filling till it’s completely easy. Take your time; it’s going to take longer than you assume, and procedure the filling till only some specks of dates stay visual.
Positive! On the other hand, relying at the crust you buy, the pie might not be vegan or gluten unfastened. To make use of a store-bought pie crust, blind bake as directed, then fill in step with the recipe directions. Take into account that chances are you’ll want pie weights to blind bake a special crust.
Unquestionably! Be happy to switch the almond flour crust on this recipe along with your favourite vegan graham cracker crust. That is simple to make with graham crackers, just a little of sugar, and melted vegan buttery unfold.
For the Crust:
- 2 1/2 cups almond flour
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 6 tablespoons vegan butter replace melted and cooled to room temperature (If you do not want the crust to be vegan, you’ll be able to switch common unsalted butter OR 4 tablespoons butter + 1 massive egg.)
For the Pumpkin Pie Filling:
- 3 1/2 tablespoons coconut oil
- 10 medjool dates pitted
- 1 1/4 cups canned pumpkin or pumpkin puree*
- 1/2 cup plus 1 tablespoon creamy unsalted almond butter
- 1 1/4 teaspoons floor cinnamon
- 1/4 teaspoon floor ginger moderately heaped
- 1/4 teaspoon floor nutmeg
- 2 teaspoons natural vanilla extract
- 1/2 teaspoon maple extract
- 1/4 teaspoon kosher salt
For Serving:
- A number of whipped coconut cream (or common whipped cream in case you don’t want the pie to be dairy unfastened)
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To arrange the crust, position a rack within the heart of your oven and preheat the oven to 350 levels F. Generously coat a 9-inch pie plate with nonstick spray.
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In a big bowl, mix the almond flour, sugar, and salt.
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Pour within the melted butter.
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With a fork, stir till calmly moistened and mixed. The mix will appear dry and crumbly. As you combine, use the again of your fork to smush the extra wet portions into the dry portions and vice versa, proceeding till the entire almond flour is as calmly moistened as imaginable, and also you don’t have any utterly dry bits last.
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Switch the combination to the ready dish, and along with your palms, press it alongside the ground and up the edges into an excellent layer (I to find the ground of a blank measuring cup an overly at hand manner to do that). If you need to flute the sides, construct the crust up into an excellent, unfluted “mound” that circles the dish first, then use your thumb and palms to crimp as desired. (You’ll be able to additionally depart it unfluted or crimp with the tines of a fork.) With a fork, prick holes everywhere the ground.
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Position within the oven and bake 10 mins, then take away from the oven and protect the sides with foil or a pie crust protect. Go back to the oven and bake 8 to ten further mins, till gentle golden brown. Let cool.
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To arrange the filling, soften the coconut oil in a small microwave-safe bowl or a small saucepan. Put aside to chill moderately. Position the dates within the bowl of a meals processor fitted with a metal blade and procedure till they transform a sticky ball.
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Upload the melted coconut oil, pumpkin, almond butter, cinnamon, ginger, nutmeg, vanilla extract, maple extract, and salt.
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Puree till easy. This will likely take a number of mins, and you will want to prevent and scrape down the meals processor a couple of instances. You will have only a few small specks of dates last.
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Switch the filling into the crust and easy the highest. Position within the fridge and let relax for a minimum of 6 hours or in a single day. Slice and serve!
- *INGREDIENT NOTE: I do know that is slightly shy of a complete can of pumpkin, however don’t be tempted to make use of the entire can, or your filling won’t arrange utterly (agree with me). Stir any last pumpkin into your subsequent batch of oatmeal, or a smoothie. You should additionally upload it to any of those pumpkin recipes.
- TO STORE: This pie is perfect served the day it’s made or as much as 1 day after. Stay refrigerated till able to serve. Leftovers of this pie past 1 day are nonetheless tasty, however I discovered the spices misplaced some pizzazz, and the crust softened greater than I’d have sought after for a primary affect.
- TO FREEZE: I don’t counsel freezing this pie. Upon thawing, the crust turns into soggy with this actual pumpkin pie recipe.
Serving: 1(of 10); with out whipped coconut creamEnergy: 445kcalCarbohydrates: 34gProtein: 10gFats: 33gSaturated Fats: 7gPolyunsaturated Fats: 4gMonounsaturated Fats: 8gTrans Fats: 1gPotassium: 340mgFiber: 7gSugar: 24gDiet A: 4803IUDiet C: 1mgCalcium: 134mgIron: 2mg
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